Char Keow Teow with beef gravy. Instructions to make Char Keow Teow with beef gravy : On a high heat wok, add cooking oil and garlic. Fried until garlic become golden then add minced beef, onion, carrot, broccoli and mix well. Add some fish sauce, soy sauce, oyster sauce and sriracha sauce then then the heat down to low. Char Keow Teow with beef gravy

You can have Char Keow Teow with beef gravy using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Char Keow Teow with beef gravy
  1. You need 200 g of fresh rice noodles (but if you can find fresh one use dry one and soaked in hot water about 30 min before use).
  2. It’s 1 tbsp of dark soysauce.
  3. You need 250 g of minced beef.
  4. You need 1-2 tbsp of vegetable oil.
  5. You need 1 tbsp of finely chopped garlic.
  6. You need 1 cup of carrot (finely chopped).
  7. Prepare 1 cup of onion (finely chopped).
  8. You need 1 cup of broccoli (finely chopped).
  9. Prepare 1 of small tin chopped tomato.
  10. It’s 2 of spring onions (finely chopped).
  11. Prepare 1 tbsp of fishsauce.
  12. It’s 1 tbsp of oyster sauce.
  13. It’s 1 tsp of soysauce.
  14. Prepare 2 tbsp of sriracha sauce.
  15. You need 1 tbsp of brown sugar.
  16. Prepare 2 tbsp of corn flour.
  17. You need 1 cup of water.

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Char Keow Teow with beef gravy instructions

  1. On a high heat wok, add cooking oil and garlic. Fried until garlic become golden then add minced beef, onion, carrot, broccoli and mix well..

  2. Add some fish sauce, soy sauce, oyster sauce and sriracha sauce then then the heat down to low. Let it simmer..

  3. Add some tin tomato and spring onions then mix well. Then mix corn flour with water then pour into the wok, at the stage you need to mix really fast so the sauce get thicken and not become lumpy. If the sauce too dry add some water. Taste your sauce it should be salty, sweet, sour and a little kick from sriracha sauce..

  4. On a mixing bowl if you have fresh rice noodles, separately them with hand first then add some dark soy sauce and mix well. Make sure the sauce coated all of the noodles. If you have dry noodles that have been soak in hot water, rinse them out and add some dark soy sauce and make sure the dark soy sauce coated all the noodles..

  5. Then on another medium high heat pan or wok, add some cooking oil and then add noodles in. Quick stir fried and try to seperate the noodles add some salt and pepper..

  6. Plate up time, place some noodles on first then some beef minced gravy. You can top up with pickles chilli.

Slice beef THINLY against the grain. Mix the beef with all the seasoning ingredients except the sesame oil and canola oil. Char Kway Teow is probably the first recipe ever that I'm going to describe as deceptively difficult. What may seem to be quite a straightforward stir fried noodle dish is actually a bit of an art that's been perfected by Malaysian street hawkers, and it's taken me this long to share the recipe because I wanted to ensure I could make it. Char Kuey Teow is basically flat rice noodles stir-fried with shrimp, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in a mix of soy sauce.